Partner Programs

Course Description
Two-day course for individuals who have responsibility for building, maintaining, and updating plant HACCP programs that will meet customer and third party requirements.​ This course is accredited under the International HACCP Alliance and is designed to meet the requirements set for GFAI, NCIMS, FSIS, and the FDA.

Registration Fee
Registration is $750 and includes all training materials and lunches. This course partnered with Implementing SQF Systems is $1400. All three courses (HACCP, Implementing SQF Systems, and SQF Quality Systems) is $2000.

Participants will receive a certificate with a gold seal that is recognized by the International HACCP Alliance.

Course Description
Two-day course that will give participants an understanding of the SQF Code, how to implement these requirements in a food processing plant, as well as food ingredient and food packaging plants to achieve or maintain SQF Certification. It is strongly recommended that students have completed a HACCP Course of at least 16 hours prior to taking this course.

Registration Fee
Registration is $750 and includes all training materials and lunches. Registration is $750 and includes all training materials and lunches. This course partnered with Basic HACCP Training is $1400. All three courses (HACCP, Implementing SQF Systems, and SQF Quality Systems) is $2000.For participants that wish to take the online certification exam, a separate $75 fee payable to SQF is required--do not bring this fee to the course, it is paid on-line to SQF.

This 1-day course is intended for quality, technical, and managerial staff working in food manufacturing who seek to understand and differentiate between food safety management and quality management, and who are intending to implement the SQF Quality Code.

Accurate labeling and management is a key component of a successful food safety program. Failure to accurately follow Federal food labeling regulations can result in negative consequences such as product recalls, product detention, costly product reformulations and artwork updates, etc. This workshop is designed to provide participants with the necessary knowledge and skills to reduce the risk of product recalls and negative implications due to mislabeling.

Learning Objectives:

Examine how to reduce the risk of a food recall due to mislabeling and undeclared allergens